Scalloped Potatoes (Grain-Free)

I love scalloped potatoes as part of a Thanksgiving table! You can prepare them the day before and quickly reheat them in the oven to reduce the workload on Thanksgiving Day.

It’s a smart idea to use a food processor or mandolin to cut the potatoes evenly, ensuring the dish is uniformly soft and gooey. I prefer to cut them 1/8-inch thick. You can top the potatoes with cheddar, or use another favorite cheese like provolone, mozzarella or Swiss.

Melt the butter in a medium sauce pan over medium heat until foaming subsides. Add the onion and cook, stirring occasionally until soft and just turning golden brown, about 5-7 minutes. Add the garlic, salt and pepper and cook until fragrant, about 30 seconds. Pour in the broth and cream, then bring to a simmer.

Place half of the potatoes in an even layer in an 11x7-inch baking dish. Sprinkle with half of the cheese. Place the remaining potatoes on top in an even layer. Pour the hot cream mixture on top. Place a piece of parchment paper and then a piece of foil over the potatoes. Bake for 30 minutes. Remove the parchment and foil, sprinkle with the remaining cheese and bake for an additional 20 minutes, until brown, bubbly and potatoes are fork tender. Cool 10 minutes before serving.

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6 Comments

Cant believe no one has commented on these. They are soooo good. I made them for family and now some request and some make them all the time. The cooking time is a bit off tho. They need at least another 20-30 min for the potatoes to not be hard. Do you think they could be frozen before or after baking. With baby number three due id love to have these made since they are a bit time consuming.

I'm so glad you enjoyed the recipe! :) Because of the dairy in the recipe, I don't think it would freeze super well. It would probably result in a few lumps here and there if the milk coddled, but it wouldn't change the flavor of the recipe. It's worth a shot, especially with a new baby on the way! Btw, my Mom made me a bunch of twice-baked potatoes and froze them for me when I had my oldest. I took one out in the morning to let it thaw and then would pop in the oven later in the day. They were a lifesaver! :)

Hi! I’ve found that if I blend the cheese with all the sauce ingredients before heating it and putting in the dish and add 4T collagen, dairy doesn’t curdle when frozen. I’ve done this with scalloped potatoes and cheesy soups with great success! Hope it helps, I’m doing the same, but getting ready for baby #7.

Great recipe! I haven't had scalloped potatoes for years due to a grain free / dairy free diet. I substituted standard cheddar for daiya cheddar. For the butter, used earth balance butter sticks. I also used a milk alternative (cashew milk) and then thickened it with some gf flour and tapioca starch. Like another review said, it did need another 30 minutes to cook. But SO DELICIOUS!!!

I was reading a post the other day, where the chef suggested just boiling the potatoes in the broth and heavy cream until tender, then pour into the baking dish, top with cheese and brown. I think I will give this a try with your recipe, since I love your grain free version of Scalloped Potatoes. I make mashed potatoes by boiling the potatoes in enough broth to just cover them, then mashing, adding cream and butter, lots of butter. They are delicious, and no need to pour off the broth, just absorb it into the mashed potatoes. Thanks for the repost, I will be making these and your green bean casserole for Thanksgiving dinner ;o)